Raise your hands if tacos are your favorite! I seriously LOVE tacos. Like so much, that I could eat them every day, every meal, for about a month and never get tired of them. One of my best friends once got me a tank top that said “feed me tacos and tell me I’m pretty,” and it is one of my most loved tanks to wear around the house. I feel like I’m not alone in my taco obsession, because pretty much everyone else I talk to loves tacos. And what is there not to love? I’m struggling to come up with things not to love so I’ll just get right to this recipe.

Inspired from Nada in Indianapolis, these tacos are incredibly delicious for how easy they are. It’s best to marinate the chicken briefly before baking. Because of the tequila and lime juice in the marinade, you just need about 15 minutes and the chicken will be incredibly moist. Win! If you don’t have the time to marinate, don’t sweat it. These tacos will still be delicious. The black bean spread is a must, and very similar to my black bean dip. It is absolutely a must to serve this with this tomatillo lime salsa verde! The recipe for this sauce is adapted from Rick Bayless’s book Authentic Mexican which is an AMAZING resource for Mexican food! I find myself going back to this book time and time again. It is the perfect book for someone who loves fabulous and authentic mexican food.

These tacos are naturally gluten free when served with corn tortillas. Or better yet, make your own! I’m still trying to perfect tortillas at home, but the difference in both flavor and texture is incredible. Serve with some quick-pickled red onions, fresh cilantro, cojita cheese, and fresh lime wedges, this meal is one to impress! Served alongside some garlicky guacamole and margaritas (recipes coming soon!) these tacos would be perfect for an at home Cinco de Mayo feast with friends.

The marinade is very flavorful, but not really spicy. If you want spice, I would add more a jalapeño or two without the seeds or membranes. That being said, you can always serve the tacos with fresh chopped peppers and that would be delicious!

I hope you enjoy this recipe! If you do make this, please let me know in the comments how they turned out! I would love any feedback so I can improve my recipes!

Inspired from Nada in Indianapolis, these tacos are incredibly delicious for how easy they are. Served with black bean spread and tomatillo lime sauce, these tacos are wonderful to serve for an at home fiesta celebration!

Prep Time30minutes

Cook Time30minutes

Total Time1hour

Servings4people

Ingredients

Tacos and Marinade

1.3 lbschicken breastabout 2 chicken breasts

8corn tortillas

1bunchcilantroroughly chopped, about 1/2 cup packed

3clovesgarlicroughly chopped

2tbsptequilaI used clear patron

1tbsplime juice

1tbsphoney

1tspground cumin

3/4 tspground coriander

1/2tspsalt

Black Bean Spread

115 oz canblack beansrinsed

1bunchcilantroroughly chopped, about 1/2 cup packed

1jalapenoroughly chopped, seeds and membranes removed

3tbsplime juice

1tbspextra virgin olive oil

1/2tspground cumin

1/2tspground coriander

1/2tspsalt

Instructions

For the chicken tacos

Preheat oven to 350 degrees. Combine all ingredients listed under the tacos and marinade category except for the chicken and corn tortillas into a food processor and process until smooth. It shouldn't be a sauce, but mostly smooth. Place some marinade in a 9x5 baking dish (or something similar), add the chicken, and pour the remaining marinade, being sure to coat the chicken. Set aside for about 15 minutes.

After chicken has marinated, place parchment paper or silipat on a rimmed baking sheet. Place chicken on the parchment paper or silipat, adding some of the cilantro mixture from the marinade on top. Bake for about 30 minutes until cooked through and internal temperature reaches 165.

Let chicken rest for about 10 minutes before cutting or shredding for tacos.

Black Bean Paste

While chicken is marinating or baking, rinse and dry food processor from the marinade. Add all ingredients listed under the black bean paste category to the food processor and process until smooth, scraping down the side as necessary.

Tacos

Warm tortillas in either a skillet or the microwave. Spread each tortilla with a spoonful of black bean paste down the center. Place chicken on tortillas, topping with your favorite toppings and the tomatillo lime sauce.

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Welcome

Hi there! I'm India, a born and raised Hoosier now living in Arkansas. I love creating delicious and healthy dishes in my little kitchen. Here you'll find lots of recipes--most are healthy, some are indulgent, but all my recipes are gluten free. Read More…

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